Ask the Expert

Cindy Rice, RS, CPFS, MSPH is the owner and founder of Eastern Food Safety, and is here to answer all of your food safety questions. Submit your question here!

Searing vs. Cooking Meat

Q: Why is it safe to simply sear the outside of whole muscle cuts of meat, as opposed to cooking ground meats to higher temperatures?

A: Bacteria are usually concentrated on the outside surfaces of whole muscle cuts of meats such as steaks, roasts, chops. Cooking these foods to 145˚ F kills bacteria to safe levels. Because grinding meats essentially distributes bacteria throughout the product, it is necessary to cook these products to higher internal temperatures, 155˚ F for safe eating.